Store leftovers in an airtight container in the fridge for up to 2 days; add fresh avocado just before serving to keep it from browning.
Pea Salad (No Mayo)
Servings: 4 people
- 3 cups (400 grams) green peas frozen or fresh
- 8 (8) radishes thinly sliced
- 8 (8) sun-dried tomatoes packed in oil, chopped
- ½ (½) red onion or shallot - chopped
- ½ cup (1 handful) parsley finely chopped
- ¼ cup (10 leaves) mint finely chopped
- ½ cup (100 grams) feta cheese crumbled
- 1 ripe (1 ripe) avocado diced
For the Dressing
- 4 tablespoons (4 tablespoons) extra virgin olive oil
- 2 tablespoon (2 tablespoons) lemon juice
- 1 teaspoon (1 teaspoon) lemon zest
- 1 tablespoon (1 tablespoon) honey or maple syrup
- 2 teaspoons (2 teaspoons) dijon mustard
- 1 small clove (1 small) garlic grated
- ½ teaspoon (½ teaspoon) salt and black pepper to taste
Serves well with (recommended)
- 1 cup (240 grams) labneh or Greek yogurt whisked with 1 tbsp lemon juice, 1/2 tsp salt, and 2 tbsp tahini.
- Prep the Peas: Blanch 3 cups green peas in boiling water for 2–3 minutes until tender but still bright green. Drain and cool under cold water or in an ice bath.
- Make the Dressing: In a small bowl, whisk together 4 tablespoons extra virgin olive oil, 2 tablespoon lemon juice, 1 teaspoon lemon zest, 1 tablespoon honey, 2 teaspoons dijon mustard, 1 small clove garlic, ½ teaspoon salt, and pepper until emulsified. Adjust to taste.
- Assemble the Salad: In a large mixing bowl, combine peas, 8 radishes, 8 sun-dried tomatoes, ½ red onion, ½ cup parsley, and ¼ cup mint. Pour the dressing over and toss gently to coat everything evenly. Let it marinate for 30 minutes if you have time.
- Finish and Serve: Shortly before serving, add 1 ripe avocado and ½ cup feta cheese and give a final gentle mix.Serve as is, or on a bed of 1 cup labnehor greek yogurt mixed with tahini, salt, and lemon juice).
SUBSTITUTIONS
- Green peas: Fresh or frozen work great—just blanch briefly to keep them bright and tender.
- Radishes: Peppery crunch; swap with cucumber or fennel for something milder.
- Avocado: Creamy and rich; or use diced cucumber for a lighter option.
- Feta cheese: Salty and tangy; try goat cheese or dairy-free feta if needed.
- Sun-dried tomatoes: Adds umami; sub with cherry tomatoes or roasted peppers.
- Red onion or shallot: Sharp flavor; use green onion or chives for a gentler taste.
- Parsley: Bright and fresh; swap with basil or dill.
- Mint (optional): Cooling touch; skip or use more parsley.
- Olive oil: Use good-quality extra virgin olive oil for the best flavor.
- Lemon juice + zest: Adds brightness; sub with white wine vinegar.
- Dijon mustard: Emulsifies and adds tang; use whole grain mustard or omit.
- Serve with: Labneh or Greek yogurt whisked with tahini, lemon, and salt.
- Blanch peas briefly: Keep them bright green and crisp—don’t overcook.
- To mellow the onion: Soak slices in lemon juice or cold water for 10 mins.
- Use oil-packed sun-dried tomatoes: Softer, richer flavor; soak dry ones if needed.
- Shake dressing in a jar: Quick, mess-free, and stores well.
- Add feta + avocado last: Keeps them fresh and intact—fold in gently.
- Taste before salting: Feta and tomatoes add plenty of salt already.
- Serve over yogurt base: Try labneh or tahini-Greek yogurt for a creamy layer.
- Make it a meal: Add chickpeas, lentils, or quinoa for a full Mediterranean salad recipe.
- Meal-prep friendly: Holds up well without avocado—perfect healthy BBQ side dish
